Rainbow Gelatin Cubes

My son saw these fun jello squares pictured in one of my cookbooks and he begged me to make them.  He helped me prepare each gelatin layer and was so excited to sample the final product.  He rated the squares a two thumbs up!  This is a time consuming recipe, not one I'll make often, but definitely memorable.  Its a guaranteed kid-pleaser.

RAINBOW GELATIN CUBES

4 pkgs. (3-oz. each) assorted flavored gelatin

6 envelopes unflavored gelatin, divided

5-¾ c boiling water, divided

1 can (14-oz.) sweetened condensed milk

¼ c cold water

In a bowl, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 c boiling water until dissolved. Pour into a 13x9x2-inch dish coated with nonstick cooking spray; refrigerated until almost set but not firm, about 20-25 minutes.

In a bowl, combine the condensed milk and 1 c boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in ¾ c boiling water. Add to the milk mixture. Spoon 1-¼ c of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 20-25 minutes. Let remaining creamy gelatin mixture remain at room temperature until the last layer is complete.

Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before pouring next layer on top. Make final flavored gelatin; spoon over top. Refrigerate for several hours after completing last layer. Cut into squares.

Snickerdoodles

Probably everyone has a version of this recipe.  My version is a recipe that has been handed down from my mom.  The story goes that she found this recipe in a children's magazine when she was a little girl.  She decided to try the recipe and has been making these cookies ever since.  My son enjoyed helping me make these cookies.  His special job was to roll the cookie dough balls in the cinnamon sugar.

SNICKERDOODLES

1 ½ c sugar

½ c margarine or butter, softened
½ c shortening
2 eggs
2 ¾ c all-purpose flour
2 t cream of tartar
1 t baking soda
¼ t salt
2 T sugar
2 t ground cinnamon

Mix 1 ½ cups sugar, the margarine, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt.  Chill dough for ~2 hours.

Heat oven to 400˚.   Shape dough by rounded teaspoonfuls into balls. Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture to coat. Place about 2 inches apart on ungreased cookie sheet. Bake until set, 8-10 minutes. Immediately remove from cookie sheet.

Best-Ever Peanut Butter Cookies

I took my son Cody to the library on Tuesday afternoon for our regular book selection extravaganza.  He usually selects books about trucks or something from the Berenstein Bears collection, but not this week.  Thanks to some careless re-shelving he found a kids cookbook that caught his attention because it only contained cookie recipes.  My son is a regular cookie monster, in fact, he's said that the only perfect food is a treat and it just so happens that cookies are near the top of his treat list.  To my surprise he begged to check out the cookbook.  He said he wanted to try out some of the recipes.  How could I resist?  So I agreed on the condition that he'd need to eat his fruits and vegetables at dinner if he wanted to taste the cookies.  I am a mom after all - what did he expect?

This recipe comes from the now infamous cookie cookbook, titled Bake the Best-Ever Cookies written by Sara A. Williamson.  Cody picked out which recipe to try and this was his top choice because he really likes peanut butter.  What can make a perfect food better?  That's right!  Peanut butter.  We made a huge mess together and giggled our way through the recipe.  And to our tummy's delight these cookies really are fantastic.  The recipe is easy to follow and it makes a lot of cookies - perfect for sharing with a crowd.  Maybe I'll let Cody check out cookbooks  more often.

BEST-EVER PEANUT BUTTER COOKIES

1 c packed light brown sugar

1 c granulated sugar
2 sticks softened butter or margarine
1 c peanut butter
2 eggs
2 c all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
1 t vanilla extract
1 c chocolate chunks

In a large bowl, cream together the brown and granulated sugars, the butter, peanut butter, and eggs until well blended. In another bowl, sift together the flour, salt, baking soda, and baking powder and gradually add it to the butter mixture. Add the vanilla, and blend thoroughly. Stir in the chocolate chunks. Chill the dough for at least 1 hour. Drop the dough by generous teaspoonfuls onto a baking sheet and bake at 350º for 10-12 minutes.

Cookies & Creme Pudding Pops

I originally found this recipe in a Kraft foods magazine.  This is a fun treat to make when you little hands helping you in the kitchen.  My son loved that he could be involved from start to finish but the best part was hours later when we enjoyed a cool treat on a warm summer night!

1 pkg. (3.9 oz) chocolate instant pudding

2 c cold milk
6 chocolate sandwich cookies
½ c thawed whipped topping

Beat pudding mix and milk in large bowl with whisk for 2 minutes. Place cookies in re-sealable plastic bag; seal bag. Use rolling pin to crush cookies. Add cookies and whipped topping to pudding; stir just until blended. Spoon mixture into 9 small paper or plastic cups. Insert wooden popsicle sticks into each for a handle. Freeze for 5 hours or until firm.

Banana Chocolate Chip Bread

My son enjoyed helping me prepare this delicious quick break today.  His job was to mash the bananas and add the chocolate chips.  Of course he helped himself to a few chocolate chips that were supposed to go into the batter, but that's one of the joys of being in the kitchen - sampling!  This banana bread is one of my son's favorites because it contains one of his favorite ingredients - chocolate.  What's not to like?

4 T butter, softened
¾ c sugar
2 large eggs
2 large or 3 small ripe bananas, mashed
2 c flour
2 t baking powder
½ t salt
¼ t baking soda
1 c chocolate chips
1 c chopped walnuts, optional


Preheat oven to 350°. Lightly grease a 9x5x3-inch loaf pan.


Cream sugar, butter, and eggs together until fluffly. Fold in mashed bananas with a spoon. Sift flour, baking powder, salt, and baking soda into a large mixing bowl. Add banana mixture, chocolate chips, and walnuts to the dry ingredients and stir until smooth. Pour batter into the loaf pan and bake until a toothpick inserted into the center comes out clean, about 55 minutes. Let cool before removing from pan. Serve thick slices with ice cold milk.

Strawberry Banana Oreo Parfaits

I made this quick dessert for family night.  I saw a similar recipe in a Kraft Foods Magazine several years ago.  I created my own version tonight.  It's so simple that I'm not sure if it qualifies as cooking, but it's great if you're in a hurry and don't want to go to a great deal of work.  This is also a great recipe to use when the kids want to help in the kitchen!

1 banana sliced
8-10 strawberries, sliced
1 t lime juice
1 pkg. (3.9 oz.) instant chocolate pudding
2 c skim milk
10-12 Oreo cookies, crushed
Whipped topping
Strawberry sauce, optional

Stir together banana, strawberries, and lime juice; set aside. Prepare chocolate pudding according to package directions; let sit in refrigerator for ~5 minutes. Layer in a clear glass or bowl: chocolate pudding, crushed Oreos, fruit mixture, pudding, crushed Oreos. Top with whipped topping and strawberry sauce if desired. Makes 2 servings.

Garlic Herb Bubble Loaf

I served this bread for dinner with a tortellini soup on Sunday evening.  Using the bread machine made preparing this bread more convenient.  My son enjoyed helping dip the dough balls in the garlic herb butter and then placing the dough into the bread pan.  This bread was a hit with my family.

½ c water (70°- 80°)

½ c sour cream
2 T butter, softened
3 T sugar
1 ½ t salt
3 c bread flour
2 ¼ t active dry yeast


Garlic Herb Butter:
¼ c butter, melted
4 garlic cloves, melted
¼ t each: dried oregano, thyme, and rosemary


In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 T of water or flour if needed).


When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough into ~36 pieces. Shape each piece into a ball. In a shallow bowl, combine the butter, garlic and herbs. Dip each ball in mixture; place in an un-greased 9x5x3-inch loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

Indoor S'mores

This is an easy to prepare treat that is perfect for letting the kids help.  My 4-year-old son helped me measure the ingredients, stir the marshmallow and chocolate mixture, and press the bars into the pan.  He had fun and especially enjoyed licking off the spoon after we were done.  This is a great treat to take camping or on a picnic.

5 c miniature marshmallows
⅓ c light corn syrup
6 T margarine or butter
1 ½ c milk chocolate chips
1 t vanilla
8 c Golden Grahams cereal
1 c miniature marshmallows


Melt 5 c marshmallows, the corn syrup, margarine, and chocolate chips in 3-quart saucepan over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large bowl. Mix quickly until completely coated with chocolate. Stir in 1 c marshmallows. Press mixture evenly in butter 13"x9"x2" rectangular pan with buttered back of spoon. Let stand at least 1 hour, or refrigerate if a firmer bar is desired. Cut into 2" squares.

Ziploc Ice Cream

This is a great recipe when the kids want to help in the kitchen. If you're skeptical, that's okay. I was too the first time I tried this but it actually works. The ice cream is yummy and it comes with a bonus - 15 minutes of kids sitting relatively still. What busy mom couldn't use that? There's just one warning - this can be MESSY!

¼ c whipping cream
¼ c whole milk
½ t vanilla extract
1 ½ T sugar
6 T ice cream salt

Put cream, milk, vanilla, and sugar into a quart-sized freezer bag. Seal well. Fill a large gallon-sized freezer bag with crushed ice. Add the salt. Put the smaller bag into the larger bag and seal. Mix and mush (gently) until the ice cream thickens, about 15 minutes. The bag gets very cold so wear gloves and use a towel to hold it. Once thickened, set bag in the freezer for about 10 minutes to ripen ice cream and then eat and enjoy!